Chewy Pumpkin Cookies Recipes

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BROWN BUTTER & MAPLE CHEWY PUMPKIN COOKIES



Brown Butter & Maple Chewy Pumpkin Cookies image

Soft and chewy pumpkin cookies baked with brown butter and maple.

Provided by Jenna Barnard

Time 50m

Number Of Ingredients 15

1 cup (220g) unsalted butter
1 1/2 cups (280g) dark brown sugar, packed
1 egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
1/3 cup (80g) pumpkin puree
2 1/4 cups (280g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp cinnamon

Steps:

  • First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
  • Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don't let it solidify.
  • Preheat the oven to 350F and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
  • Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
  • Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
  • Off to the side, mix together the coating ingredients in a small dish.
  • Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
  • Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
  • Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
  • Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
  • Allow the cookies to cool, then dig in!

SOFT AND CHEWY PUMPKIN COOKIES



Soft and Chewy Pumpkin Cookies image

I have made these cookies for years, they are soft, chewy and delicious!

Provided by Ruth

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 12

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
  • In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
  • Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
  • Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g

CHEWY PUMPKIN COOKIES



Chewy Pumpkin Cookies image

The pumpkin in these cookies make them extra chewy and soft. I've been making them for about 20 years. They are wonderful for the fall.

Provided by Kimberly Miskiewicz

Categories     Desserts     Cookies     Pumpkin Cookie Recipes

Time 40m

Yield 64

Number Of Ingredients 12

4 cups all-purpose flour
2 cups old-fashioned oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups unsalted butter, softened
2 cups firmly packed brown sugar
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 (16 ounce) can solid-pack pumpkin (such as Libby's®)
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
  • Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
  • Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
  • Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
  • Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.8 g, Cholesterol 14.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 97 mg, Sugar 11.5 g

SALTED HONEY CHEWY PUMPKIN COOKIES



Salted Honey Chewy Pumpkin Cookies image

These Salted Honey Chewy Pumpkin Cookies are sweet, buttery, and perfectly pumpkin spiced. A crispy edge and a chewy center set these pumpkin cookies apart!

Provided by Shelly

Categories     Cookies

Time 55m

Number Of Ingredients 13

1 cup salted butter
3 tablespoons honey
1 teaspoon kosher salt
1 1/2 cups dark brown sugar
1 egg yolk
1 teaspoon vanilla extract
1/3 cup pure pumpkin puree
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon cinnamon
Optional - flaked sea salt to garnish

Steps:

  • In a large saucepan over medium-low heat, melt the butter. Stirring constantly continue cooking the butter until it reaches a deep amber color and remove from the heat. This will take about 5 minutes. Allow the butter to cool for 30 minutes.
  • While the butter is cooling, stir together the honey and salt in a small bowl. Set aside.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Add in the brown sugar and honey into the cooled butter. Using a rubber spatula mix together, scraping up all the brown bits of the butter. Add in the egg yolk, vanilla, pumpkin, baking soda, and pumpkin pie spice and mix until smooth.
  • Stir in the flour until combined. Set aside.
  • In a small bowl mix together the granulated sugar and cinnamon. Use a medium (3- tablespoon) cookie scoop to portion out the dough. Roll the dough into a ball and drop it into the cinnamon sugar mixture and coat. Place the dough onto the prepared baking sheet 3- inches apart. The dough will be soft but not sticky. Bake for 9 -11 minutes until the edges are golden. As soon as the cookies come out of the oven, drop (or bang) the pan down onto the stove top 5 times. This gives the cookies a crackly top, and reduces any airiness, making them even chewier.
  • Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Sprinkle with sea salt flakes if desired.

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